grand hotel du cours ***
 | Recipes : Clementine gratin with a Grand Marnier sabayon (For 6 servings): 1 pound of peeled clementines 50 grams (2.5 soupspoons) of light brown cane sugar 1/4 cup of Grand ... |
 | Recipes : Orange Flavoured Sponge Cake Grand Ma's orange flavoured sponge cake: Quickly made, I am sure that all the family will enjoy them. Orange spong... |
 | Recipes : Maltese style Strawberries For 6 timbales/small bowls : 1/2 kilogram (1.1 lb) well ripe strawberries 3 nice oranges 2 centiliters (0.7 fl oz) or... |
 | Recipes : Orange Marmalade Swiss Roll For the Swiss roll: 120g stronghold flour 5 eggs (whites and yolks separated) 150g caster sugar 1 packet vanilla sug... |
 | Recipes : Fruit kebabs cooked on a plancha This is a recipe adequate for persons suffering from type 2-diabetes for 4 fruit kebabs cooked on a plancha : 12 s... |
 | Recipes : Baked Alaska If you were looking for a festive dessert that can be ready well in advance, no need to look any further : There is our ... |
 French specialties : Bénédictine Bénédictine, liquor with a subtle taste, created with the Rebirth by a Venetian monk, Dom Bernardo Vincelli, in the Abbe... |
 French specialties : Le Langres Cheese A.O.C since 1991, Le Langres is native of the town strengthened by the same name in Haute-Marne. It is sold for t... |
 | News : Chef Asfaux in jail ! "Listen, I know that you are very busy but couldn't you find some availability to coach a tasting workshop in the scope ... |
 | News : Festive menus The end of the year celebrations/parties are, for number of people, an opportunity to share with relatives and/or with f... |
 | News : Miss Nellie and Mr Auguste This is a short tribute to Auguste Escoffier, the so famous French cook who was active mainly at the turn of the XIXth c... |
 | News : A few days in Burgundy As usual during this calamitous August, we leave Paris under the rain to Val de Mercy. I know pretty well this region be... |
 | News : the omelette In the Journal of Jean Heroard (1551-1628), doctor of the young future king Louis XIII, we could read : "often, in the a... |
 | News : mixed flavoured butters The basic principle is the same in all cases : you must soften the butter and incorporate into it one or several flavour... |
Chef Giovanni
You want be French cook, but you are not French. I have a chance my mothet was French ans my father was Italian. My Fren...
reponse au"chef" GIOVANNI
Monsieur lorsqu'on parle de la culture et des recettes francaises il est préférable de parler dans la langue de Moliére...
 | Restaurants :Grand Hôtel du Cours -SISTERON 04200 place de l'Eglise tél :04 92 61 04 51 |
 | Restaurants :Hotel de la gare Restaurant Jean-Pierre Mathieu -Digoin 71160 79 avenue Générale de Gaulle tél :0385530304 |
| Restaurants :Cours -ST GILLES 30800 10 avenue F. Grifeuille tél :04 66 87 31 93 |
| Restaurants :Des Cours -MOULINS 03000 36 cours Jean Jaurès tél :04 70 44 25 66 |
| Restaurants :La Renaissance -MAGNY-COURS 58470 tél :03 86 58 10 40 |
| Restaurants :La Renaissance -MAGNY-COURS 58470 tél :03 86 58 10 40 |
| Restaurants :Holiday Inn -MAGNY COURS 58470 tél :03 86 21 22 33 |
| Restaurants :Grand Cerf -MONTCHENOT 51500 50 route Nationale tél :03 26 97 60 07 |
| Restaurants :Le Grand Val -CHAUMONT 52000 route de Langres tél :03 25 03 90 35 |
| Restaurants :Grand Largue -ARZON 56640 tél :02 97 53 71 58 |
